Black Pudding (aka Blutwurst)

[3rensho]

There are many, many types of blood sausage and here is a version I made yesterday.  Great for breakfast or fried up with some apple slices and onions.  Click pix to enlarge


Blood reconstituted from freeze dried powder.  1 part powder to 4 parts of a 1:1 mixture of milk and water

     



Blood being mixed with cooked and ground pig skin.  Chopped, cooked pork belly (with skin) has already been added.

     


Here is complete sausage mixture ready to pour into artificial casings.  The mixture is viscous enough to keep the meat chunks suspended but fluid enough to pour well.

     


After poaching (75 min at 85° C and overnight in the fridge.

     


Closeup showing chunks of meat, fat and skin.

     


Breakfast this morning.  This stuff is delicious.

     


I've got a lot more experimenting to do and to smoke some as well.  It's amazing how good what is basically a seasoned blood clot can taste.

[Tenpoint5]

A little hot mustard and I'm all over that!!

[NePaSmoKer]

My job as a kid on the farm was to stir the blood  ;D

Nice pudding  ;D

[lumpy]

My parents were from the "Father Land" and I have seen and smelt so much Bluwurst that it makes me want to run to the 0ter every time I think about it.

Enjoy your new pudd'n


Lump